She was also chosen as Quaker’s “Creative Oatmeal Officer” for her surprising recipes that use sweet (vanilla, coconut milk) and savory (shaved Parmesan, truffle oil) ingredients, and are made for every meal.
“I had oatmeal growing up in my household all the time but I really got into it in college and started experimenting with it, and just was so surprised by all the different toppings you could put on it and how much fun you could have with it,” she says. She was also thrilled to have a healthy, easy, alternative to usual college fare (Easy Mac?).
We asked her to share three oatmeal recipes you can whip up for breakfast, lunch, and dinner. Trust us, they totally kick brown-sugar-with-raisins’ ass. —Jamie McKillop
(Photos: top, Oatmeals, right, Quaker)
The perfect breakfast for a hurried morning, since you can make it the night before. (Use non-dairy milk and yogurt to make it vegan.)
1 cup old fashioned oats
1 cup nonfat plain Greek yogurt
1 1/3 cup skim milk
4 tsp chia seeds
1 cup fresh pomegranate seeds
1 cup diced fresh fig
1 Tbsp honey
2 tsp almond extract
1/4 cup almonds
In a large mixing bowl combine all the ingredients and stir well until oats are moistened. Divide equally into four small containers with lids (½ pint mason jars are recommended). Place them in the fridge overnight or for at least four hours. In the morning, top with sliced almonds and a drizzle of honey and enjoy. Keeps for up to four days.
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